Ingredients:

  • 1 sheet (approx. 245g) Pre-rolled Puff Pastry, kept very cold
  • 2 tbsp (16g) All-purpose flour
  • 8 oz (225g) Double-cream Brie cheese, chilled
  • 1/2 cup (160g) Whole berry cranberry sauce
  • 1/4 cup (30g) Chopped pecans
  • 1 tbsp Fresh rosemary sprigs, finely minced
  • 1/2 tsp Coarse sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the cold puff pastry and use a pizza cutter to slice the dough into 24 even squares (approx. 2.5 inches each).
  2. Gently press each pastry square into an ungreased 24-count mini muffin tin, allowing the corners to hang over the edges.
  3. Cut the chilled Brie into 3/4-inch cubes. Place one cube into the center of each pastry square and top with a teaspoon of the cranberry sauce.
  4. Bake in the center rack for 12–14 minutes until the crust is deep golden-brown and the cheese is bubbling.
  5. Remove from the oven and immediately sprinkle with chopped pecans, minced rosemary, and coarse sea salt. Cool slightly on a wire rack before serving.